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It's about time for a good old recipe, don't you think? Enough of my pontificating and opining! Emily says this is really a spirituality blog that calls itself a food blog. Sigh. Don't give me an opening, or I'll squeeze through it.

We're celebrating Yancey's birthday all week, starting with Monday Night Dinner last night. When 10 or 12 of us gather a few Mondays a month at our house, one of my rules is I don't make dessert. But birthdays are another matter, of course, and Yancey reached back in the archives for this request. Remember when tiramisu was on every menu? Setting it down in the middle of the table last night, I remembered why.

And though it looks impressive with its beautiful layers, it could not be easier. I often bring it to Christmas gatherings as it's so festive and everyone thinks I toiled over it.

P.S. Yancey's birthday marks 25 years of the two of us knowing one another. On his 16th birthday, we sat next to one another on a high school bus. He hadn't been in in my sights at all (Jock? Ew!!), but he was after that. It took awhile for the feeling to be mutual, but that's what makes good stories. We have been so blessed with the goodness and love of each other.

TiramisuI got this recipe at least 15 years ago from a little stack of them at Pacific Food Importers in Seattle. I really, really miss that place. They sold ladyfingers, marscapone, and every other Mediterranean foodstuff you can think of. Thankfully, Trader Joe's sells marscapone, and they even have ladyfingers right now. A good grocery store should have the same. This probably isn't the best dessert for pregnant diners since it contains the trifecta of no-no's--raw eggs, coffee, and alcohol! But I've never worried about serving it to others and never had any problems.

Divide eggs, putting yolks in a medium bowl and whites in the bowl of a mixer.

Beat whites until peaked.

To the yolks, add sugar, rum, and marscapone and whisk, beat, or stir until smooth. Gently spoon in egg whites, folding until incorporated.

Quickly dip ladyfingers in coffee and place a layer in your glass dish, trying to make sure the whole bottom is covered. Pour on 1/3 of the marscapone mixture and smooth with a spatula. Repeat two more times, ending with a layer of marscapone. Refrigerate at least an hour.

Before serving, sift cocoa powder or sprinkle chocolate shavings over the top. Cut into squares or just scoop out with a spoon.